26 Sep Pumpkin-harvest
Last week the time came to harvest the last fruits and vegetables, with success. Marianne was able to harvest a lot of fruits and vegetables again this year. The climate was again optimal like last year. Especially the pumpkin harvest was unique this year. Marianne could harvest as many pumpkins as never before.
She could harvest beside the small decoration pumpkins also big pumpkin harvest to the meal. In other words, this autumn will be a pumpkin soup autumn. Also the apples, which you could harvest in large numbers, are processed now in the next to many products. Among other things, a large quantity is processed into applesauce, and a little is also made into jam.
But there is still some work to be done in the garden until winter. The following days Marianne will bind the bushes and shrubs together. Certain plants also get a small pruning before the snow.
Here still soup tip for 4 persons:
1 tbsp butter
2 shallots, in pieces
1 clove of garlic, in slices
500 g pumpkin (e.g. Muscade), in pieces (yields approx. 450 g)
5 dl vegetable stock
1 dl full cream
salt, as required
Pepper, as required
1 dl full cream
1 tablespoon fried butter
2 tbsp pumpkin seeds
12 sage leaves
1 tablespoon pumpkin seed oil
And that’s how it’s done
Heat the butter in a frying pan. Steam the shallots and garlic, steam the pumpkin for about 5 minutes, add the bouillon and bring to the boil. Reduce heat, cover and simmer for about 20 minutes until soft. Puree the soup, add the cream, season to taste and beat the cream until fluffy. Heat the butter in a frying pan. Fry pumpkin seeds and sage until crispy. Arrange soup, garnish with cream, pumpkin seeds and sage, drizzle with oil.
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apple harvest
